Wild Mushroom Ravioli Recipes

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CYN'S WILD MUSHROOM RAVIOLI



Cyn's Wild Mushroom Ravioli image

A mixture of four types of mushrooms and two cheeses encased in wonderful homemade ravioli. Savory and satisfying. Best served with a cream or alfredo sauce, either store-bought or your very own. A great experience for a fan of mushrooms! Note: A good white wine may be substituted for beef broth for a vegetarian option! The dough recipe is borrowed from Dee514's grandmother's recipe posted in Recipe #59359. My highest compliments to her and her family. =)

Provided by Cynna

Categories     European

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 19

1/4 cup sliced shiitake mushroom
1/4 cup sliced oyster mushroom
1/2 cup sliced cremini mushroom (baby portabella)
1/2 cup sliced white button mushrooms
2 garlic cloves, sliced
1/4 cup butter
1/4 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 cup beef broth
1 tablespoon olive oil
1 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup of coarsely chopped mixed mushrooms
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water

Steps:

  • THE FILLING.
  • Melt butter in pan.
  • Add olive oil to melted butter.
  • Add mushrooms.
  • Let mushrooms sweat until they release their juices.
  • Add pepper, salt, and onion/garlic powder.
  • Add 1/8 cup beef broth and let mixture reduce.
  • Once reduced, remove from heat and let cool.
  • Add cheeses to blender/food processor.
  • Add cooled mushroom mixture to cheese.
  • Blend together until smooth.
  • Add more broth if mixture is too thick.
  • Remove mixture to bowl stir in 1/2 cup of mixed mushrooms.
  • Set aside.
  • THE DOUGH: Sift flour and salt together.
  • Place flour mixture on a board, making a well in the center of the flour.
  • Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  • Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  • Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  • FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  • When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  • Using your fingers, gently press dough between each dab of filling to seal it.
  • Cut ravioli into squares with a pastry cutter, or very sharp knife.
  • DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  • COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  • Serve hot and enjoy with your favorite cream sauce.

Nutrition Facts : Calories 651.1, Fat 28, SaturatedFat 14.9, Cholesterol 160.4, Sodium 679.7, Carbohydrate 75.5, Fiber 2.8, Sugar 1, Protein 23.1

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

Provided by Food Network

Categories     appetizer

Time 2h30m

Yield 4 servings

Number Of Ingredients 28

Mushroom Filling, recipe follows
16 wonton wrappers
Salt
2 ounces olive oil
4 ounces mushrooms of your choice, sliced
1-ounce minced garlic
2 ounces Scotch whiskey
16 ounces chicken broth
2 ounces whole butter
4 ounces smoked salmon, cut into 1/2-inch by 1 1/2-inch pieces
2 teaspoons chopped fresh dill
4 tablespoons green onions, cut on the bias
2 teaspoons capers, drained
4 ounces whole butter
3 ounces shallots, peeled and minced
1 tablespoon minced garlic
2 ounces oyster mushrooms, minced
5 ounces portobello mushrooms, minced
8 ounces button mushrooms, minced
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
3 ounces dry vermouth
2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2)
1 teaspoon porcini mushroom powder
2 tablespoons sliced green onions
2 ounces panko bread crumbs
3 tablespoons ricotta cheese
3 ounces your favorite cheese or any combination

Steps:

  • Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
  • Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
  • Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
  • Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE



Wild Mushroom Ravioli with Butter and Parmesan Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Steps:

  • Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
  • Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

MUSHROOM RAVIOLI



Mushroom Ravioli image

Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 5 dozen

Number Of Ingredients 15

1 ounce dried porcini mushrooms
1 cup hot water
1/4 cup olive oil, plus more for serving
2 medium shallots, finely chopped (1/4 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped
1/2 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup ricotta cheese
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for serving
1 cup coarse semolina or cornmeal, for sprinkling
Fresh Pasta for Eleanora Scarpetta's Fettuccine Alfredo
All-purpose flour, for dusting
Unsalted butter, for serving
Sprigs of fresh thyme, for serving

Steps:

  • In a small bowl, combine porcinis and water. Let stand until soft, about 30 minutes. Strain, reserving 1/4 cup of the soaking liquid. Coarsely chop mushrooms; set aside.
  • In a large skillet, heat oil over medium-high heat. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add fresh and dried mushrooms and cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates, about 10 minutes. Add the 1/4 cup reserved soaking liquid. Cook, stirring, until liquid evaporates, about 5 minutes more. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.
  • Spread semolina on a baking sheet; set aside. Cut fresh pasta dough into 8 pieces. Work with one piece at a time, keeping remaining pieces covered with a glass bowl. Using a pasta machine, roll through the widest opening, brushing very lightly with flour. Fold dough in half crosswise; pass through machine again. Roll dough through remaining settings until it is about 1/16 inch thick (on the Kitchen Aid attachment, this is through setting number 6; this may vary depending on the type of machine used), using as little additional flour as possible.
  • Place sheet on a lightly floured surface with the long side parallel to the edge of work surface. Place 8 heaping measuring teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel. Use a 2 1/2-inch fluted round cutter to cut out ravioli, centering filling. Alternately, use a fluted pastry wheel to cut into rectangular ravioli. Transfer to prepared baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook. The ravioli can be prepared ahead of time up to this point and frozen. Place baking sheet in freezer until ravioli are frozen. Transfer ravioli to a freezer bag, and keep frozen for up to 2 months.
  • Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes (slightly longer if frozen). In a skillet, melt 1 tablespoon of butter and 1 teaspoon of oil with 1 sprig of thyme for each serving. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and transfer to skillet. Toss in butter, and divide among warm bowls. Top with shaved Parmesan and freshly ground pepper.

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

Created by our Test Kitchen, this easy recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside crispy wonton wrappers for a meal that's light and satisfying.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 cup water
1/2 ounce dried porcini mushrooms
1/4 cup finely chopped onion
1-1/2 cups sliced fresh shiitake mushrooms
3 teaspoons butter, divided
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/8 teaspoon pepper
32 wonton wrappers
2 cups sliced fresh button mushrooms
2 garlic cloves, minced
1 cup Italian tomato sauce
2 tablespoons shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a small saucepan, combine water and porcini mushrooms. Bring to a boil. Remove from the heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside., In a small nonstick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid has evaporated. Remove from the heat. Stir in the cream cheese, salt and pepper. Cool to room temperature., Spoon about 2 teaspoons of mushroom mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with water, being sure to moisten wrapper all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Trim about 1/4 in. from edges if desired. Repeat with remaining wrappers. , Bring a large saucepan or Dutch oven of water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm., In a small saucepan, saute button mushrooms and garlic in remaining butter. Add tomato sauce; heat through. Serve over ravioli. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 331 calories, Fat 8g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.

WILD MUSHROOM RAVIOLI



Wild Mushroom Ravioli image

This recipe for homemade ravioli has a yummy twist. Instead of pasta, the creamy mushroom filling is served inside wonton wrappers. From Taste of Home's Light& Tasty.

Provided by KelBel

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup water
1/2 ounce dried porcini mushrooms
1/4 cup onion, chopped
1 1/2 cups shiitake mushrooms
3 teaspoons butter, divided
2 ounces reduced-fat cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
32 wonton wrappers
2 cups white button mushrooms
2 garlic cloves, minced
1 cup marinara sauce
2 tablespoons parmesan cheese, shredded
2 tablespoons parsley, minced

Steps:

  • In small saucepan, combine water and porcini mushrooms. Bring to boil. Remove from heat; let stand for 30 minutes. Drain, reserving liquid. Finely chop mushrooms; set aside.
  • In small non-stick skillet, saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Add porcini mushrooms and 1/4 cup soaking liquid. Bring to a boil. Reduce heat; simmer uncovered for 3-5 minutes or until liquid is evaporated. Remove from heat. Stir in cream cheese. salt and pepper. Cool to room temperature.
  • Make sauce: In a samall saucepan, saute button mushrooms and garlic in remaining butter. Add marinara sauce and simmer.
  • Spoon 2 teaspoons of mixture in center of wonton wrapper. Moisten edges with water, all the way to the filling. Top with another wonton wrapper, pressing down around filling to seal. Crimp with fork or pastry wheel. Repeat with remaining filling and wrappers.
  • Bring a large pot of water to a boil. Add ravioli. Reduce heat to gentle simmer and cook 1-2 minutes until ravioli float to the top and are tender.
  • Top with pasta sauce, parmesan and parsley.

WILD MUSHROOM RAVIOLI IN PORCINI BROTH



Wild Mushroom Ravioli in Porcini Broth image

Categories     Mushroom     Onion     Pasta     Sauté     Sherry     White Wine     Fall     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

3 cups water
2 ounces dried porcini mushrooms (about 3 cups)
Cheesecloth
2 tablespoons olive oil
2 large shallots, minced (about 3/4 cup)
4 1/2 cups low-salt chicken broth
1/2 cup dry white wine
3 tablespoons dry Sherry
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
8 ounces purchased fresh or frozen wild mushroom ravioli
3/4 cup thinly sliced green onion tops

Steps:

  • Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
  • Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
  • Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

MUSHROOM RAVIOLI



Mushroom Ravioli image

This mushroom ravioli recipe is fairly simple, uses few ingredients, is loaded with flavor, and is a pleasant departure from everyday dinners. Enjoy!

Provided by Anne Marie

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ravioli Recipes

Time 35m

Yield 2

Number Of Ingredients 10

6 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, finely chopped
1 ½ cups vegetable broth
3 cloves garlic, minced
3 stalks scallions, chopped
1 teaspoon chopped fresh sage, or to taste
¼ teaspoon chopped fresh dill, or to taste
¼ teaspoon chopped fresh thyme, or to taste
¼ teaspoon chopped fresh parsley, or to taste
20 (3.5 inch square) wonton wrappers

Steps:

  • Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve-this will be your sauce later. The consistency should be thin, and the color should be dark.
  • Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
  • Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 57 g, Cholesterol 98.8 mg, Fat 36.6 g, Fiber 4 g, Protein 13.1 g, SaturatedFat 22.2 g, Sodium 1058.1 mg, Sugar 4.7 g

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From bbc.co.uk


WILD MUSHROOM RAVIOLI WITH MADEIRA SAUCE - JAMES MARTIN CHEF
Print Recipe. Make the pasta by mixing all the ingredients together to form a dough, chill for 30 minutes then put through a pasta machine, cut into large circles. Mix the 1/4 of mushrooms with the mascarpone and season, use to fill the circles sealing the edges with water. Put the madeira, stock and cream in a pan, bring to the boil and reduce ...
From jamesmartinchef.co.uk


WILD MUSHROOM RAVIOLI RECIPE | COOKING CHANNEL
2 ounces whole butter. 4 ounces smoked salmon, cut into 1/2-inch by 1 1/2-inch pieces. 2 teaspoons chopped fresh dill. 4 tablespoons green onions, cut on the bias
From cookingchanneltv.com


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